Blonde Brownies Recipe

Outstanding, truly incredible! I decided to double the recipe (the only modification I made) and baked it in a 13x9 pan with a slightly longer cooking time. Some people have mentioned that these blondies are "overly sweet". I've been let down by other blonde brownies in the past because they weren't sweet enough for my taste. I have a preference for desserts that are on the indulgent side. If you enjoy rich desserts like I do, stick to the original recipe for an 8x8 pan or double it for a 13x9 pan. Many thanks for sharing this delightful recipe!

REVIEW REPHRASED: In the past month, I have been experimenting with different brownie recipes and have tested out 10 different ones. However, this particular recipe stands out as the only one that consistently turns out perfect every time! What I love most about it is that there aren't numerous conflicting reviews trying to tweak the recipe because it truly is great as it is. A hidden gem about this recipe is that you can make the exact same delicious treat in cookie form as well! If you're a fan of this recipe like my family and the soldiers my husband and I send care packages to, you'll be thrilled to know that there's a cookie version under the name "Best Big, Fat, Chewy Chocolate Chip Cookie" which always turns out just as amazing. I personally enjoy mixing the chocolate chips into the batter rather than sprinkling them on top, but that's just my preference. It's important not to go overboard with the amount of chocolate chips even if you double the recipe; I find that a heaping 2/3 cup is more than sufficient. Thanks to this recipe, I have won the title of best chocolate chip cookie twice at our military base. I highly recommend trying both the brownie and cookie versions – you won't be disappointed!

I have made these Blondies twice before and found them to be delicious but challenging to remove from the pan. This time, I decided to double the recipe and bake them in two separate 8"×8" pans. I sprayed each pan with a no-stick butter spray and lined them with wax paper, ensuring there was enough overhang on each side to easily lift them out. I also sprayed the wax paper. (Spraying the pan first helps to keep the wax paper in place while pressing it into the pan 👍) After baking, I allowed both pans to cool on a rack until they were just warm to the touch. It was a breeze to lift the Blondies out of the pans by holding onto the wax paper. Cutting them into squares was much easier outside of the pans, and each piece lifted effortlessly. In terms of preferences, I used half white chocolate chips and half semi-sweet dark chocolate chips, sprinkling them on top along with chopped pecans instead of walnuts.

I recently tried out a recipe and was a bit skeptical after reading some mixed reviews. Many people mentioned issues with the dish not cooking properly, getting burnt, and having too much salt, vanilla, and sugar. However, I decided to give it a shot and made a few adjustments that worked well for me. Firstly, I doubled the recipe and ground the walnuts finely to create a more uniform texture in the mixture. I reduced the amount of vanilla and salt by half and added 1 cup of dark semi-sweet chocolate chips to the batter. I baked the dessert in a 9x11 inch glass dish at 350 degrees for 30 minutes. The end result was quite tasty - a chewy treat that resembled chocolate chip cookie bars more than the intended blondies. While I enjoyed them, I am still on the lookout for a blondie recipe that has that extra 'oomf' I'm searching for.

Here is the rewritten review: These cookies came out absolutely amazing! I decided to make a double batch but kept the salt, chocolate chips, and sugar amounts the same. Instead of regular sugar, I used 1 1/2 cups of light brown sugar and 1/3 cup of bourbon-infused maple syrup. I also added finely chopped pecans and walnuts and used 60% cocoa dark chocolate chips. I baked them in an 8x12 ceramic pan lined with parchment paper for 28 minutes in an induction oven. The cookies were a huge success! They were moist, wonderfully browned, and incredibly delicious!

Here is the rewritten review: This is my first time leaving a review, so here we go! At first glance, these treats looked incredibly tempting, but as they say, you can't eat a photo... LOL. Jokes aside, I've had the pleasure of making these twice. After going through some reviews, I decided to stick to the recipe instructions with a few tweaks: 1. I decreased the amount of brown sugar to 1/2 cup. 2. I followed the recipe by folding in 2/3 cup of 60% cacao Ghiradelli chocolate chips and also sprinkled 1/2 cup of Guittard Green Mint Chips on top of the batter before baking. The combination of flavors seemed ideal, unless you're not a fan of mint. The outcome: The adjustment to 1/2 cup of Dark Brown Sugar was just perfect, offering sweetness without being overpowering. The 60% cacao chips made for a delicious alternative, and the mint chips retained their place on top, creating a delightful mix of chip flavors. Feedback from our Bible Study Community Group prompted me to try a second batch: 1. I stuck to the 1/2 cup of Dark Brown Sugar as before. 2. I added more vanilla: 1 and a half tsp instead of 1 tsp, along with 1 tsp of Almond Extract. 3. I upped the 60% chips to 1 cup and this time FOLDED the 1/2 cup of mint chips into the batter. The result: Our Community Group absolutely adored them! I doubled the batch and baked them in a 9x13x2 glass pan at the recommended temperature until a wooden toothpick inserted into the center came out clean (which took about 45 minutes for the double batch). I suggest checking at 30 minutes visually and using a toothpick at 40 minutes. With 12-15 squares and 7 attendees, I took home

I decided to double the recipe and use a 13x9 pan, which I prepared by spraying and lining it with parchment paper, making removal a breeze. I opted to skip the walnuts and instead used a mix of milk, dark, and butterscotch chips. Most of the chips went into the batter, while I saved a quarter cup to sprinkle on top before baking. I kept them in the oven for about 28 minutes, although I believe a few minutes less would have been ideal. I trimmed the edges as they turned a bit firm, ensuring no wastage. I'm planning to put a few bars in cellophane bags tied with ribbons for the bake table at a Kielbasa Fest at my church. Many thanks to Sue for this fantastic and adaptable recipe!

I decided to double the recipe and bake it in a 9x13 glass dish. It took around 35-40 minutes in the oven. The end result was absolutely delicious!

Fantastic recipe! After mixing the batter, I decided to add a splash of milk to achieve a slightly gooey texture rather than a thick one. I also threw in some white chocolate chips for an extra touch. I experimented with mixing them into the batter and layering them on top, creating a beautiful marble effect as they melted in the oven. Baking at 350°F for about 25 minutes, then reducing the temperature to 325°F for an additional 10 minutes ensured that the brownies were perfectly cooked – gooey in the middle and not too crispy on the edges. I used an 8x8 glass pan, sprayed with a non-stick spray, which worked like a charm! Every oven and pan is different, so a bit of trial and error is key to finding what works best for you. My 5-year-old had a blast helping me with this recipe, making it a fun family activity. These brownies have secured the top spot as my all-time favorite recipe, and I can't wait to share them with my loved ones!

Absolutely fantastic and quick recipe! I ran out of eggs but improvised by using 3 tablespoons of peanut butter and 1 tablespoon of ground flax/chia seeds soaked in 3 tablespoons of water (which I usually have on hand for protein shakes). This unconventional substitution turned out to be a delicious success, especially for peanut butter enthusiasts! I also cut down the brown sugar to 3/4 cup, which was just the right amount of sweetness for me. The next time I made these bars (yes, I made them twice in one week!), I opted for a larger 13x9" pan and increased all the ingredients by 2-1/2 to achieve a thicker bar. Mixing the chocolate chips directly into the dough was a brilliant idea that worked like a charm. Although, I might reduce the amount of chips to 1/2 cup next time. I believe this versatile dough lends itself well to experimenting with different mix-ins based on cravings. Overall, a definite keeper!

I decided to make this recipe again with a few adjustments. The original version was a bit too sweet and salty for my liking. I decided to triple the recipe to bake it on a larger sheet pan, but I didn't increase the amount of chocolate chips or nuts since they were already quite generous in the original recipe. Lately, I've been loving the flavor of brown butter, and it worked perfectly in this recipe, giving it a subtle toffee-like taste. I used 2 cups of brown sugar in the tripled recipe, which was just the right amount of sweetness. When it comes to salt, I recommend using a scant measurement, not a full teaspoon. Overall, this recipe turned out delicious after making these adjustments to suit my family's preferences. I suggest trying it as written first and then customizing it to your taste - you can never go wrong with a second batch!

I love using Maple extract whether with or without nuts and chocolate chips! It's my favorite choice for any mood!

Delicious!

Excellent! Absolutely delicious. Perfect for satisfying your chocolate chip cookie cravings without the effort of baking. I decided to toast my walnuts as the oven was preheating since they were frozen. Next time, I plan to experiment by adding in some chocolate chips as well.

Absolutely effortless and incredibly delicious!!

One of my favorite desserts and this one comes very close. I noticed that the amount of vanilla was a bit too much, so I used only 1 teaspoon instead. These treats are sweet, just like the original version. I decided to add white chocolate mini chips when making them. I served them warm and topped with Butter Pecan Ice Cream - it was delicious! Next time, I may reduce the sugar slightly, add more flour, to achieve a better balance.

Easy and delicious! I sprinkled Heath bar bits on top along with some chocolate chips.

Fantastic ♥️♥️!! I increased the recipe amount, included chopped dark chocolate chunks, pecans, and around 1/2 cup of fresh cranberries (chopped). Absolutely delicious!!

I discovered this recipe on a whim when I was craving brownies but didn't have any chocolate, and they turned out amazing. I topped half with chocolate chunks for my partner and the other half with walnuts for myself. Definitely planning to make them again!

I adjusted the recipe by doubling it and omitting the nuts due to allergies. With only 1 cup of chocolate chips on hand, I decided to mix them into the batter instead of layering them on top. I used slightly less than half the amount of salt called for in the recipe. Since my square pans were inaccessible, I baked the bars in a 9-inch round cake pan to avoid over-baking them in a larger pan. After 25 minutes in the oven, a toothpick test indicated they were done, but upon cutting into them later, I discovered the middle was undercooked. Despite this, the bars were gooey and delicious, much to everyone's delight. Next time, I may cook them a bit longer to ensure they are fully done. (Tip: If concerned about undercooked eggs, extend the cooking time and check for doneness by cutting into them.)